Italian Ravioli Pepperoni Bake

Didi Dalaba


Made using canned ravioli, do you believe it?


★★★★★ 8 votes

15 Min
30 Min


  • 3 can(s)
    chef boyardee italian pepperoni ravioli
  • 1/2 tsp
    granulated garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    italian seasoning
  • 14 oz
    can - diced tomatoes and peppers and onions, drained
  • 1/2 c
    sliced pepperoni (reserve 9 slices or so for topping)
  • 3/4 c
    shredded provolone cheese (divided)
  • 3/4 c
    grated parmesan (divided)
  • 1-1-1/4 c
    mozzarella cheese shredded

How to Make Italian Ravioli Pepperoni Bake


  1. Preheat Oven to 350F

    Spray with Pam or other baking spray a 8 X 10 rectangular baking dish or similar casserole dish.
    Set aside.

    Meanwhile, open the can of tomatoes and drain.

    Layer the first 1-1/2 cans of Chef Boyardee Italian Pepperoni Ravioli evenly in the casserole dish. Pour over the now drained tomatoes. Add the dried seasonings. Place the peppeponi slices evenly over the mixture, overlapping if needed to ensure all areas of the bottom mixture are covered.
    Sprinkle 1/4 C of the Provolone cheese and 1/4 C of the Parmesan cheese on top of the pepperoni.
  2. Layer the rest of the 1-1/2 cans of ravioli over the cheese mixture. Sprinkle the remaining cheeses over top and add the reserved pepperoni.

    Bake for 30 minutes or till lightly golden and heated thru and the cheeses have melted nicely!!

    Let rest for approximately 10 minutes before slicing and serving.


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